Shrimp Fajita Pasta

I’ve tried just about everything: zoodles, spaghetti squash—but this is the first time I’ve tried pasta made out of something other than sticky, glutenous carbs. While perusing the aisles at Trader Joe’s last week, I found a red lentil pasta.

Intriguing.

I’ve had whole wheat pasta and veggie pasta before, but never anything like lentil or chickpea pasta. My curiosity got the best of me and I grabbed a bag and went on about my way.

With some shrimp in the freezer and an overabundance of bell peppers, I decided I could use my newfound bounty in a Mexican-style pasta. I used regular canned enchilada sauce as the sauce and topped each bowl with shredded cheese (and later sour cream).

So how was the red lentil pasta? You know—it wasn’t bad. It was a little more dense (or al dente) than regular pasta and had a significant flavor difference (more beany) but other than that it was a pretty good substitute to add to my arsenal.

I’ll probably try out chickpea or black bean pasta next. Who knows where this low-carb journey will take me!

The absolute best part of this meal is how quick it is to whip together. Just boil the pasta, saute the veggies and shrimp, and then just mix everything together. You can adjust the seasonings to your taste–I like things on the more spicy side. Whatever works for you!

Directions

Heat a large pot of salted water to a boil and cook pasta until al dente. Drain. Season shrimp with chili powder, cayenne, cumin, garlic powder, salt and pepper.

Meanwhile, in a large skillet, heat olive oil over medium high heat. Add bell pepper and onions and cook until soft and translucent, about 3-4 minutes. Push peppers to the side and add seasoned shrimp. Saute until pink, about 2-3 minutes. Pour enchilada sauce into pan and stir. Add pasta and toss. Serve pasta topped with cheese and sour cream.

Step-By-Step Instructions

Heat a large pot of salted water to a boil and cook pasta until al dente. Drain. Season shrimp with chili powder, cayenne, cumin, garlic powder, salt and pepper.

Meanwhile, in a large skillet, heat olive oil over medium high heat. Add bell pepper and onions and cook until soft and translucent, about 3-4 minutes.

Push peppers to the side and add seasoned shrimp. Saute until pink, about 2-3 minutes.

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Published by Colleen

I'm a photojournalist for a local television station in OKC and love to cook (obviously). I'm four years removed from college (BA in Mass Communication) and I'm just trying to guide through my mid-twenties with a relative ease. We'll see how this goes!
View all posts by Colleen